Composição e aspectos nutricionais da batata-doce (Ipomoea batatas (L.) Lam): revisão de literatura
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista Brasileira Multidisciplinar |
Texto Completo: | http://revistarebram.com/index.php/revistauniara/article/view/1490 |
Resumo: | Sweet potato is a different fiber, starch, vitamins and minerals, in addition to phytochemicals with antioxidant capacity, which can be a source of process, increasing or increasing its composition. This work aimed to obtain, through a bibliographic review, relevant data on the composition of different types of sweet potato, as well as on changes in the nutritional composition resulting from the use of some of its different forms of processing. For the articles, a search was carried out in electronic databases, including articles published in Portuguese, English and Spanish from 2000 and 2020. Initially, an analysis of the titles of the articles found was carried out, after years of selection those that do not include the pre-established criteria, as well as those that perform. Then, the abstracts were made, applying the reading of the inclusion and exclusion criteria, and, finally, a new selection by reading the articles in the integration. It was found that, among the different types of sweet potato analyzed, some revealed a high level of phenolic compounds at such levels of carotenoids and minerals, such as iron and potassium. An important case that has been extensively investigated in other studies concerns the changes introduced in thermal processing, which can increase or reduce the nutritional parameters presented in sweet potatoes, such as phenolic compounds and beta-carotene. Therefore, it is of great importance to understand how these techniques interfere in the nutritional composition, in order to avoid the nutritional composition, as well as to allow better choices of the cooking methods used. |
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Composição e aspectos nutricionais da batata-doce (Ipomoea batatas (L.) Lam): revisão de literaturafoods; antioxidant; roots; nutrients.alimentos; antioxidante; raízes; nutrientes.Sweet potato is a different fiber, starch, vitamins and minerals, in addition to phytochemicals with antioxidant capacity, which can be a source of process, increasing or increasing its composition. This work aimed to obtain, through a bibliographic review, relevant data on the composition of different types of sweet potato, as well as on changes in the nutritional composition resulting from the use of some of its different forms of processing. For the articles, a search was carried out in electronic databases, including articles published in Portuguese, English and Spanish from 2000 and 2020. Initially, an analysis of the titles of the articles found was carried out, after years of selection those that do not include the pre-established criteria, as well as those that perform. Then, the abstracts were made, applying the reading of the inclusion and exclusion criteria, and, finally, a new selection by reading the articles in the integration. It was found that, among the different types of sweet potato analyzed, some revealed a high level of phenolic compounds at such levels of carotenoids and minerals, such as iron and potassium. An important case that has been extensively investigated in other studies concerns the changes introduced in thermal processing, which can increase or reduce the nutritional parameters presented in sweet potatoes, such as phenolic compounds and beta-carotene. Therefore, it is of great importance to understand how these techniques interfere in the nutritional composition, in order to avoid the nutritional composition, as well as to allow better choices of the cooking methods used. A batata-doce é uma raiz fonte de fibras, amido, vitaminas e minerais, além de fitoquímicos com capacidade antioxidante, que pode ser processada de diferentes formas, aumentando ou reduzindo a sua composição. Este trabalho teve como objetivo obter, através de uma revisão bibliográfica, dados relevantes sobre a composição de diferentes tipos de batata-doce, bem como sobre as mudanças na composição nutricional decorrentes da utilização de algumas das suas diferentes formas de processamento. Para seleção dos artigos, foi realizada uma busca em bases de dados eletrônicas, incluindo artigos publicados nos idiomas português, inglês e espanhol, entre os anos de 2000 e 2020. Inicialmente, foi realizada a análise dos títulos dos artigos encontrados, a fim de excluir aqueles que não contemplassem os critérios preestabelecidos, bem como aqueles repetidos. Em seguida, foi feita a leitura dos resumos, aplicando-se os critérios de inclusão e exclusão, e, por fim, uma nova filtragem através da leitura dos artigos na íntegra. Foi constatado que, dentre os diferentes tipos de batata-doce analisados, alguns revelaram um elevado teor de compostos fenólicos totais, de carotenoides e de minerais, como ferro e potássio. Outro fator importante e bastante investigado nos estudos diz respeito às alterações nutricionais advindas dos processamentos térmicos, que podem aumentar ou reduzir determinados nutrientes presentes na batata-doce, como é o caso dos compostos fenólicos e do betacaroteno. Logo, é de grande importância entender como essas técnicas interferem na composição nutricional, a fim de evitar perdas de nutrientes, bem como permitir melhores escolhas dos métodos de cocção utilizados. Revista Brasileira Multidisciplinar - ReBraM2023-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://revistarebram.com/index.php/revistauniara/article/view/149010.25061/2527-2675/ReBraM/2023.v26i3.1490Revista Brasileira Multidisciplinar; v. 26 n. 3 (2023): Setembro-Dezembro; 155-1632527-26751415-3580reponame:Revista Brasileira Multidisciplinarinstname:Universidade de Araraquara (UNIARA)instacron:UNIARAporhttp://revistarebram.com/index.php/revistauniara/article/view/1490/920Copyright (c) 2023 Revista Brasileira Multidisciplinarhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSoares Vital, Aline NatalyBazílio de Omena Messias, Cristhiane Maria 2024-02-17T01:04:40Zoai:ojs.revistarebram.com:article/1490Revistahttp://revistarebram.com/index.php/revistauniaraPRIhttps://revistarebram.com/index.php/revistauniara/oairevistauniara@uniara.com||2527-26752527-2675opendoar:2024-02-17T01:04:40Revista Brasileira Multidisciplinar - Universidade de Araraquara (UNIARA)false |
dc.title.none.fl_str_mv |
Composição e aspectos nutricionais da batata-doce (Ipomoea batatas (L.) Lam): revisão de literatura |
title |
Composição e aspectos nutricionais da batata-doce (Ipomoea batatas (L.) Lam): revisão de literatura |
spellingShingle |
Composição e aspectos nutricionais da batata-doce (Ipomoea batatas (L.) Lam): revisão de literatura Soares Vital, Aline Nataly foods; antioxidant; roots; nutrients. alimentos; antioxidante; raízes; nutrientes. |
title_short |
Composição e aspectos nutricionais da batata-doce (Ipomoea batatas (L.) Lam): revisão de literatura |
title_full |
Composição e aspectos nutricionais da batata-doce (Ipomoea batatas (L.) Lam): revisão de literatura |
title_fullStr |
Composição e aspectos nutricionais da batata-doce (Ipomoea batatas (L.) Lam): revisão de literatura |
title_full_unstemmed |
Composição e aspectos nutricionais da batata-doce (Ipomoea batatas (L.) Lam): revisão de literatura |
title_sort |
Composição e aspectos nutricionais da batata-doce (Ipomoea batatas (L.) Lam): revisão de literatura |
author |
Soares Vital, Aline Nataly |
author_facet |
Soares Vital, Aline Nataly Bazílio de Omena Messias, Cristhiane Maria |
author_role |
author |
author2 |
Bazílio de Omena Messias, Cristhiane Maria |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Soares Vital, Aline Nataly Bazílio de Omena Messias, Cristhiane Maria |
dc.subject.por.fl_str_mv |
foods; antioxidant; roots; nutrients. alimentos; antioxidante; raízes; nutrientes. |
topic |
foods; antioxidant; roots; nutrients. alimentos; antioxidante; raízes; nutrientes. |
description |
Sweet potato is a different fiber, starch, vitamins and minerals, in addition to phytochemicals with antioxidant capacity, which can be a source of process, increasing or increasing its composition. This work aimed to obtain, through a bibliographic review, relevant data on the composition of different types of sweet potato, as well as on changes in the nutritional composition resulting from the use of some of its different forms of processing. For the articles, a search was carried out in electronic databases, including articles published in Portuguese, English and Spanish from 2000 and 2020. Initially, an analysis of the titles of the articles found was carried out, after years of selection those that do not include the pre-established criteria, as well as those that perform. Then, the abstracts were made, applying the reading of the inclusion and exclusion criteria, and, finally, a new selection by reading the articles in the integration. It was found that, among the different types of sweet potato analyzed, some revealed a high level of phenolic compounds at such levels of carotenoids and minerals, such as iron and potassium. An important case that has been extensively investigated in other studies concerns the changes introduced in thermal processing, which can increase or reduce the nutritional parameters presented in sweet potatoes, such as phenolic compounds and beta-carotene. Therefore, it is of great importance to understand how these techniques interfere in the nutritional composition, in order to avoid the nutritional composition, as well as to allow better choices of the cooking methods used. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://revistarebram.com/index.php/revistauniara/article/view/1490 10.25061/2527-2675/ReBraM/2023.v26i3.1490 |
url |
http://revistarebram.com/index.php/revistauniara/article/view/1490 |
identifier_str_mv |
10.25061/2527-2675/ReBraM/2023.v26i3.1490 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
http://revistarebram.com/index.php/revistauniara/article/view/1490/920 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Revista Brasileira Multidisciplinar https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Revista Brasileira Multidisciplinar https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Revista Brasileira Multidisciplinar - ReBraM |
publisher.none.fl_str_mv |
Revista Brasileira Multidisciplinar - ReBraM |
dc.source.none.fl_str_mv |
Revista Brasileira Multidisciplinar; v. 26 n. 3 (2023): Setembro-Dezembro; 155-163 2527-2675 1415-3580 reponame:Revista Brasileira Multidisciplinar instname:Universidade de Araraquara (UNIARA) instacron:UNIARA |
instname_str |
Universidade de Araraquara (UNIARA) |
instacron_str |
UNIARA |
institution |
UNIARA |
reponame_str |
Revista Brasileira Multidisciplinar |
collection |
Revista Brasileira Multidisciplinar |
repository.name.fl_str_mv |
Revista Brasileira Multidisciplinar - Universidade de Araraquara (UNIARA) |
repository.mail.fl_str_mv |
revistauniara@uniara.com|| |
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1797174604398067712 |